| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
1
|
2
|
PIC present, Demonstration - Certification by accredited program, and performs duties |
No |
Yes
|
No |
2-102.12 PIC shall demonstrate knowledge by being a certified food protection manager. Observed PIC without certification. REPEAT -2- |
|
4
|
1
|
Proper eating, tasting, drinking, or tobacco use |
Yes |
No
|
No |
2-401.11 Cover and store employee drinks to prevent contamination of food or utensils. Observed open cup of drink without lid stored on top of rice warmer at the beginning of inspection. CDI - PIC voluntarily discarded. -1- |
|
6
|
2
|
Hands clean and properly washed |
Yes |
No
|
No |
2-301.14 Wash hands after activities that contaminate them. -P Observed food employee at griddle hand dispensing filling for philly cheese steak after handling and adjusting clothing. Observed food employee come into walk in cooler and use gloved hands and scoop to guide raw chicken wings into scoop for frying. CDI - PIC stopped employee and instructed handwashing. Employee re-educated on when to wash hands. All foods touched were cooked to over 165F. -2- |
|
20
|
1.50
|
Proper cold holding temperatures |
Yes |
Yes
|
No |
3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P Observed 1000 Island dressing held on the counter during service. CDI - PIC voluntarily discarded and filled up new container to be held in prep unit. -1.5- REPEAT |
|
35
|
0
|
Food properly labeled: original container |
No |
No
|
No |
3-302.12 Label all working containers of food (oils, spices, salts) except food that is easy to identify such as dry pasta. Observed one unlabeled oil squeeze bottle at the cook line. -0- |
|
37
|
1
|
Contamination prevented during food preparation, storage and display |
No |
No
|
No |
3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed hand dispensing of RTE veggies in the flip top unit. CDI - PIC educated food employee about making sure hands are clean and gloves are changed when hand dispensing topping after handling raw foods. -1- |
|
38
|
0
|
Personal cleanliness |
No |
No
|
No |
2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. Observed no hair restraint of cooks at the cook line. -0- |
|
46
|
0
|
Warewashing facilities: installed, maintained and used; test strips |
No |
No
|
No |
4-501.18 Keep the wash, rinse, and sanitize solutions clean. Observed soiled squeeze bottle manually washed with debris present in the 3-comp sink and without using the correct concentrations of sanitizer or the correct contact times. -0- |
|
53
|
0
|
Physical facilities installed, maintained and clean |
No |
No
|
No |
6-101.11 (A)Surface Characteristics-Indoor Areas - C Floors, walls and ceiling over water using fixtures shall be nonabsorbent. Observed absorbent ceiling tiles over mop wash. -0- |